Aflatoxin

We attended a talk earlier this month that left quite an impression on me. It was about the food we eat every day. The speaker, Dr Steve Kuan, spoke about two hidden dangers that most of us probably don’t think about: aflatoxins and the harmful compounds that form when food is deep-fried, especially with reused oil. I must admit, I’d heard of food contamination before, but never realised how quietly these things creep into our lives.

Aflatoxins, we were told, are among the most potent natural toxins known. They come from certain types of mould, Aspergillus flavus and Aspergillus parasiticus, that grow easily in warm, humid places like ours. Once they infect crops such as peanuts, corn, rice, chillies, sesame or even spices, they produce an invisible toxin that stays behind even when the food looks and smells fine. It’s not just a minor health issue; long-term exposure can damage the liver, and in severe cases, lead to liver cancer. The talk mentioned that aflatoxin B1 is classified as a Group 1 carcinogen by the World Health Organization, meaning it’s a confirmed cause of cancer in humans. Children, too, are especially vulnerable; chronic exposure has been linked to stunted growth and developmental problems.

Listening to all this, I found myself thinking about the simple things we take for granted, for example, a jar of ground peanuts, a bag of rice or a packet of spices from the market. So much depends on how these foods are dried, stored and transported. Moisture and warmth can turn a harvest into a hazard, yet the problem remains invisible until it’s too late.

The second part of the talk turned to something far more familiar: deep-fried food. That one hit home instantly. Who among us doesn’t love something fried: a crispy snack at tea-time, a plate of char koay teow or fried fritters from a roadside stall? Yet frying at high heat, especially when the same oil is reused, can produce toxic compounds called Advanced Glycation End Products (AGEs) and trans fats. They may sound harmless enough, but these compounds quietly promote inflammation, harden our blood vessels and raise the risks of diabetes and heart disease.

It made me think of all those times I’ve seen stalls with oil that’s clearly been used over and over again. The golden crispness comes at a price we don’t see right away. It’s not about avoiding fried food altogether, but being mindful of how it’s prepared, and perhaps choosing steaming, boiling or poaching a little more often. I was also surprised to learn that a splash of lemon juice or vinegar in cooking can reduce the formation of those harmful AGEs. Small things, really, but they make a difference.

What stayed with me after the talk was how fragile our food chain really is, from the fields where crops are harvested to the kitchens where we cook our meals. Clean storage, careful cooking and a bit of knowledge can make all the difference. It’s not about becoming fearful or fussy, but about being a little more aware of what goes into our food. Most of the time, the danger isn’t what we can see but the quiet, invisible things that build up over time. If we can make small changes here and there, whether it’s drying our grains properly, choosing fresher oil or going easy on the deep-fried treats, then perhaps we’re already doing enough to keep ourselves and our families safe.